Sponge cake
Raspberries or strawberries
Amoretta

FOR RICH CUSTARD:

3/4 c. sugar
2 tbsp. corn starch
2 c. heavy cream
1 c. milk
4 well beaten egg yolks
2 tbsp. butter
1 1/2 tsp. vanilla

Bake sponge cake or yellow cake and cool. Prepare rich custard mix on top of double boiler, sugar and corn starch. Gradually stir in 1 cup milk, 1 cup cream, mixed. Cook covered over hot water for 8 minutes without stirring.

Uncover and cook about 10 minutes more. Add yolks and butter. Cook and stir over hot water 2 minutes longer. Cool stirring occasionally to release steam. Then add vanilla. Whip remaining cup cream. Fold into custard. Chill. Layer cake, fruit and Amoretta. Pour custard over top. Top with whip cream. Chill.